What has kept you at Delaware North for over two decades?
“I’ve been able to grow my career here, starting at the ground level and taking on increasingly larger challenges. Along the way, I’ve had a voice in shaping programs and worked with people who take pride in doing things the right way.”
He also describes how “those experiences stay with you. They shape how you lead, cook, and teach. You bring that knowledge back, share it with your team, and help everyone grow. That’s not something you find just anywhere.”
How have you seen the Delaware North culinary program evolve over the years?
Josh shares how the development of the CHEFS® (Culinary & Hospitality Excellence for Future Success) program has changed the culinary culture. CHEFS has built a sense of connection across all divisions and created a culture that is not just about leading kitchens, but mentoring people.
“We reach out to each other, share experiences, and support one another across properties. It’s helped all of us grow and, in turn, it’s elevated the entire culinary program.”
What has changed the most in casino resort dining since you started?
Josh states that “the biggest change has been how connected and informed guests are today. People expect more – not just better food, but faster service and an experience that feels worth their time. They’re comparing gaming locations to restaurants everywhere, not just those in casinos, which has pushed everyone to raise the bar.”
It’s not just about the plate anymore; it’s about the full experience: “you also see the influence of social media and more chef–driven concepts. Guests are looking for experiences that feel special – something they want to capture, share and remember. At the same time, there’s a greater focus on operating thoughtfully, from more sustainable practices to building systems that are efficient and better for our teams.”
What is your philosophy when it comes to sustainability?
Josh explains that “sustainability at Southland Casino Hotel really starts with sourcing locally whenever we can. We work with several local farmers and producers, including using locally grown lettuce throughout our dining locations.”
Working with local suppliers also allows the team to bring in fresher products, reduce transportation time, and manage costs more effectively. He also emphasizes “achieving minimal waste in our kitchens is another important aspect. We use nearly all parts of the animal products, and we expect our Sous Chefs and Cooks to demonstrate ways to reduce food waste and instill best practices in our culinary workforce to keep waste to a minimum.”
How do you continue to challenge yourself and grow?
Josh says “to keep growing, you have to stay a little uncomfortable – and keep giving back. Teaching, mentoring and developing people isn’t just part of the job; it’s what keeps the passion alive.” Josh emphasizes that “growth comes from sharing what you learn with others and being willing to step outside your comfort zone.”
He also highlights that “growth means adapting. The industry has changed significantly, especially with technology, and you have to lean into it – not fight it. Whether it’s new systems, new ways of operating or new ways of thinking, it’s key to be open-minded.”
What advice would you share with someone looking to build a long-term career with Delaware North?
“Say yes to everything… saying yes opens doors, but you have to make sure everything is covered so your team can operate without you. That mindset has taken me places I never would have expected – from supporting events at Kennedy Space Center Visitor Complex, to loading a truck to cook dinner on the mountains to being behind the scenes at Major League Baseball games.”
Josh continues: “...once you’ve had those experiences, the responsibility shifts. You bring that knowledge back and share it with your team. And give your team those same opportunities. Cover for them, support them, be there for them – because at some point, they did that for you. That’s how you build something that lasts.”
